Corn Bread

[mamaw]

I love corn bread but I like the kind that is light and moist.Could anyone in celiac space e-mail me a good receipe...I would be ever grateful.....

thanks.

[angel-jd1]

There is a good recipe on the back of the Bob's Red Mill white rice flour bag.

-Jessica

[luvs2eat]

I've always made gluten-free corn bread... this recipe comes from my Southern friend.

Turn the oven to 400

[kabowman]

I miss cornbread - anyone know of a substitution for corn meal?

Also, just found passover Mayo made W/OUT vinegar!!!! Now I can have salads again (chicken salad, deviled eggs, etc.)!!!!! I bought one jar, tested to see if my body would tolerate, and then went back and bought th rest they had on-hand because I wasn't sure if they would carry it the rest of the year...and I am not really a mayo fan.

[tarnalberry]

kabo, if you can tolerate it, try finding millet grits (BRM produces it) and grinding them up a bit more in your blender to get the texture of corn meal. Millet's not terribly closely related to corn (not as close as sorgum) so perhaps you could have it? The taste is similar, if a bit more mild. It won't be the same, of course, but probably better than using rice! :-)

[kabowman]

Thanks...will try.

[lbsteenwyk]

Mamaw:

The best cornbread recipe I have found is from The Gluten Free Gourmet Bakes Bread. Here is her recipe:

1 cup Four Flour Bean Mix (see below)

1 cup yellow cornmeal

1/2 tsp xanthan gum

1 tsp egg replacer

1/4 cup sugar

1 tsp baking soda

1 tsp baking powder

3/4 tsp salt

1 cup plain yogurt

2 eggs

2 tbs melted margarine (or butter, or oil)

1/4 cup orange juice

Mix the dry ingredients and the wet ingredients in separate bowls. Mix together, pour into greased 8" square pan and bake at 350 for 20-25 minutes. I find the shorter time is best.

Four Flour Bean Mix:

2/3 part garfava bean flour

1/3 part sorghum flour

1 part cornstarch

1 part tapioca flour

I think this recipe is yummy and my children love it!

[catfish]

Also, just found passover Mayo made W/OUT vinegar!!!! Now I can have salads again (chicken salad, deviled eggs, etc.)!!!!! I bought one jar, tested to see if my body would tolerate, and then went back and bought th rest they had on-hand because I wasn't sure if they would carry it the rest of the year...and I am not really a mayo fan.

If you use up that mayo and find you'd like more, here is my favorite mayo recipe- which coincidentally has no vinegar.

I prefer to use a hand blender (those "boat motor" thingies) but you can use a wisk or a food processor.

Blend together;

1 large egg

the juice from one key lime or 1/2 persian lime

1 pinch salt

while still blending, slowly add;

1 cup vegetable oil (extra virgin olive oil is not recommended, almost any other oil will be fine).

That's it. If you're worried about the raw egg thing, use pasteurized eggs. But the acid from the lime will kill off salmonella bacteria anyway.

Sorry to get off topic.

[cdford]

Okay Ibsteenwyk, you are definitely not from the south. Your recipe may taste great but would be considered sacrilage to Mama Josie and Paw Hoyt. Down here cornbread is made with buttermilk, egg, corn meal, salt, a tablespoon of bacon grease (I cheat and use oil), and baking soda. You can get away with addin' a little flour for texture. You put the butter on it afterward while it is hot out of the iron skillet or break it up in a glass with your choice of milks (Mama uses buttermilk but I prefer sweet milk) ...and yogurt or orange juice are for breakfast!

Good thing we on this board are open to new ideas and don't discriminate.

[lotusgem]

Dear Donna,

I giggled when I read your post! My mom is an Alabamian, but my brothers and I were all born and raised in L.A. California. She always has made corn bread like you do, but wouldn't agree that you can "get away with a little flour". Oh, no! She has a haughty contempt for corn bread made with flour and sugar, disdainfully declaring it to be, "cakey." Yes, Southerners take their corn bread seriously. Mom taught me to use stone-ground corn meal because it is most flavorful.

Now, myself, I've always enjoyed real southern cornbread, but my favorite recipe is of the fluffier, sweeter variety. (I've just brought shame on the family. Sorry Mom!)

Mamaw, the basis of this recipe comes from The Vegetarian Epicure, but I altered it to work gluten-free. Hope you like it.

1 1/4 cups gluten-free flour mix

3/4 cup whole-grain corn meal (stone-ground if possible)

4 Tbs. sugar

5 tsp. baking powder

3/4 tsp. salt

2 eggs

1 cup milk (or soy milk)

2 Tbs. melted butter (I use olive oil)

Sift together all the dry ingredients. Stir in the eggs, milk and butter. Mix it up well.

Spread the batter in a 8x8 baking pan that's been sprayed with Pam.

Bake in preheated 375 degree oven for about 30-35 minutes.

Enjoy!

Paula

[cdford]

Oh well, we expect oddness out of L.A. anyway, so you are just meeting expectations! They probably even put sugar in their grits out there...more sacrelage.

(glad you took my lighthearted jabbing for what it was)

[tarnalberry]

We just don't have grits out here. (Homemade, I suppose... ;-) ) But I've never seen them in a restaurant outside of a business trip I took to Alabama.

[lbsteenwyk]

cdford:

Actually I live in NC, so I do know about Southern cornbread. It just doesn't happen to be my favorite, I grew up in Ohio. I prefer the sweeter variety, but I do know how serious southerners can be about their cornbread!

lotusgem:

I used to make that recipe from the vegetarian epicure all the time. It is very

good. I'll have to try your gluten free version.